Chocolate Chunk Banana Bread

I've always enjoyed moist and delicious banana bread. It’s my favorite way to use browning bananas. I often freeze my bananas and bake the bread later. The ingredients for this tender bread are almost always available in my home. You can easily add chopped nuts or toasted coconut for added flavor. I add a thin slice of fresh banana on top of the batter right before baking for another layer of banana flavor. It’s excellent in the morning with coffee or tea. I’ve been known to serve it as a dessert with a scoop of ice cream and chocolate shavings. The mini loaves pack well as a travels snack, and it’s great for gift giving, too.

Chocolate Chunk Banana Bread

Servings: 7 mini loaf pans

3 cups flour, plus 1 teaspoon for dusting chocolate

1 ½ teaspoons baking soda

1 teaspoon salt

1 cup butter

1 ½ cups sugar

4 eggs

2 cups ripe bananas, plus 1 banana for decorating top of loaves

½ cup buttermilk

1 Tablespoon vanilla extract

2 cups chopped dark chocolate

Special equipment: 7 mini loaf pans

1. Preheat oven to 350°F. Coat loaf pans with non-stick spray.

2. In a medium bowl, whisk flour, baking soda, and salt.

3. Using an electric mixer on medium high speed, beat butter and sugar until light and fluffy, about 3 minutes.

4. On medium speed, add eggs one at a time, scraping sides as needed. Add bananas, buttermilk and vanilla until combined.

5. Reduce speed to low and add flour mixture just until combined.

6. Toss chopped chocolate with 1 teaspoon flour and fold into batter.

7. Scrape batter into prepared pans, and place a thin slice of banana on top of each loaf. Bake until a tester inserted into the center comes out clean, 40-45 minutes.

Transfer pans to wire rack and let bread cool.

Do Ahead: Store at room temperature or in refrigerator, tightly wrapped, up to 5 days.